Crust:

2 cups quick oat flakes *Gluten-free

1 cup shelled unsalted pistachio or other nuts, made fine in a food processor  *1 cup ground*

1/2 - 1 cup melted coconut oil (a little more or less may be required)

1/2 cup brown or coconut sugar

Directions:

Preheat oven to 350*

In a food processor whiz 1 cup of the oats to make a flour.  Combine quick oats, oat "flour", and pistachio meal into a medium bowl. Add sugar and some of the melted coconut oil, pressing together with your fingers to make sure the mixture will stick together.  Add more coconut oil if needed. 

Press mixture into the bottom and up the sides of a 9" tart pan with a removable bottom, ensuring a fairly thin even layer.  * You won't use all the mixture for this - save the rest to go on the top of the filling.

 

Filling:

2 1/2 cups pitted dates, roughly chopped

1 cup brown sugar

zest from 1 orange along with the juice

a 2" knob of fresh ginger, finely grated

2 tbsp coconut oil

1 cup water or more orange juice

1/4 tsp baking soda

1/2 cup dark chocolate, roughly chopped

Directions:

In a pot, add all of the ingredients.  Cook over low heat until mixture is thick and jam-like.  Remove from heat and stir in chocolate.  Pour filling over prepared crust and top with remaining crust mixture.

Bake in oven for about 40 minutes, until filling is bubbling and crust is cooked. 

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makes 1x 9" tart for 10-12 pieces